Sorry to bring this up again but I just had a glass of this lager. It's like drinking corn, simply undrinkable.

Someone mentioned using CO2 to strip the DMS. I know I would switch the CO2 to the dip tube side, but can anyone tell me how much CO2 I need to do this, and what pressure to push through it. The beer is already carbed and is currently cold. I am thinking about just tossing this batch, but if it can be saved...

Someone mentioned using CO2 to strip the DMS. I know I would switch the CO2 to the dip tube side, but can anyone tell me how much CO2 I need to do this, and what pressure to push through it. The beer is already carbed and is currently cold. I am thinking about just tossing this batch, but if it can be saved...

That was me. It doesn't take a lot of pressure. Just vent the keg and bubble the CO2 slowly. Honestly, it's been awhile since I tried it, but I remember it seemed like a lot of CO2. There are some other threads on here you can search for, but there wasn't a ton of info on it when I did it. Sorry I can't be too specific. Start with the gas barely flowing for 10-15 minutes, taste, and repeat. I know it took me a couple of sessions to get there.

The half-life of DMS in a boil is 40 minutes...every 40 minutes of a boil reduces DMS or its precursor by 50%. So a two hour boil will remove 90% of DMS in your beer...a 90 minute boil removes 80%. So there is twice as much DMS in a 90 minute boil as a 120. Seriously, just do a longer and more vigorous boil and you will be in the clear.

The half-life of DMS in a boil is 40 minutes...every 40 minutes of a boil reduces DMS or its precursor by 50%. So a two hour boil will remove 90% of DMS in your beer...a 90 minute boil removes 80%. So there is twice as much DMS in a 90 minute boil as a 120. Seriously, just do a longer and more vigorous boil and you will be in the clear.

That's fine for the future batches, but right now I have like 4 gallons left of a beer that I have babied and temp controlled for 10 weeks. I was hoping to drink and enjoy it.

I will try to bubble it this weekend and see what happens. In the future all my pilsners will have 2 hour boils.

Also I already do have a propane burner, but i brew in a small apartment in a city. So I can't use it for most of my brews. Looking to get into an electric heating element in the future.

That's fine for the future batches, but right now I have like 4 gallons left of a beer that I have babied and temp controlled for 10 weeks. I was hoping to drink and enjoy it.

I will try to bubble it this weekend and see what happens. In the future all my pilsners will have 2 hour boils.

Also I already do have a propane burner, but i brew in a small apartment in a city. So I can't use it for most of my brews. Looking to get into an electric heating element in the future.

I brewed a Czech Pilsner and had the same problem. At the time I was brewing stove-top on an electric stove as well. I ended up chunking the batch

For subsequent batches I found that wrapping the kettle in insulation and placing the kettle over two burners helped immensely with getting a decent boil. Brewing smaller batches, doing partial-boils, or using a heat stick will also help.